CC license
Ingredients :
Lamb

Seasoning mixture:
1/2 cup Scallions, cut in slivers
2 Cloves garlic, crushed
1/4 cup Parsley, chopped
1 cup Water
1/2 cup Soy sauce
1 tbl Sugar


Method :

The Mongolian Grill, unlike the firepot, is a barbecue technique requiring a large open charcoal stove with a fine iron grating on top. (A good-sized hibachi with wire mesh covering can substitute.) For the fuel, pinewood-with the bark left on-is favored, with charcoal the second choice.

The Mongolian Grill technique is suitable indoors or out. It calls for each diner to be given a bowl of mixed seasonings  in which he marinates a paper-thin slice or two of lamb for a minute or so. Then tosses the lamb onto the grate (the fuel has now been fanned to blazing) and quickly flips the slice back and forth with long chopsticks until it's grilled to his taste. (The meat cooks in a matter of seconds.)

The lamb is then eaten with plain buns or biscuits; the next slice is prepared in the same manner.

NOTE: The ingredients are sufficient for 4 people. They should be mixed well in a bowl, then divided into 4 smaller bowls. Allow about 1/4 pound tender fillet of lamb per person. Beef (also sliced paper-thin) can substitute.